Spicy Greek-style Feta Cream Pockets

Summary

Ingredients

• 150 g feta cheese
• 2 tablespoon, heaped cream cheese
• 2 tablespoon, heaped quark, 40% fat in dry matter
• 3 teaspoons, heaped chives, chopped
• 2 teaspoons, heaped parsley, chopped
• 1 clove garlic, grated
• 1 pinch (s) black pepper
• some chili powder, or finely chopped chili peppers
• 1 packet puff pastry, fresh from the refrigerator, 275g
• some water to brush the pockets

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Instructions

1. Cut the feta cheese into small cubes and finely mash it with a fork on a board. Put the feta in a bowl and mix with the cream cheese, natural quark, pepper, chilli and herbs with a fork to form an even mixture.
2. Now preheat the oven to circulating air 180 ° C or top-bottom heat 200 ° C. Then cut the puff pastry into rectangles that are twice as long as they are wide. I usually take 6 x 12 cm.
3. Now the filling is portioned with a spoon on the lower half of the puff pastry. Just enough that the pockets can still be closed.
4. Now fold the upper half onto the lower half and press in the edges with a fork to close the pockets.
5. Carefully distribute the mixture from above in the bag with a slight pressure. Then brush the pockets with a little water from above. Place the finished bags on a baking rack lined with baking paper and bake for 20 minutes.
6. Then the fat pockets should cool for another 5 minutes so that the puff pastry and the filling can set a little.